Garlic Parmesan Baked Carrot Fries

Hello lovely,

We've survived January! How are those diets looking? You know everyone (including myself) starts off doing so well; meal prepping, buying vegetables and seasonings, even vowing to make things from scratch. But by mid-January, we fall off and start stopping to McDonald's a little too frequently. Then the processed pre-made foods find their way back into our freezers and soon we start making excuses for why it's acceptable. One morning I had no time or energy to cook both breakfast and lunch, so I resolved to have a veggie burger and fries for lunch. I’m not fond of the school cafeteria fries but that's how much I did not want to be bothered. Then I stopped and asked myself, “What am I doing? I'm down 9 lbs, do I really want to erase all my hard work?” I decided. The veggie burger can stay but instead of carb-ridden, starchy potato fries, I'll opt for something healthier: These Garlic Parmesan Baked Fries!

Garlic Parmesan Baked Carrot Fries 1.jpg

When I say these took no time at all to make, I mean it. The hardest part was cutting up the carrots. I didn’t even have to peel them. After that it was just a matter of tossing it in some EVOO and some seasonings then baking it for a few minutes. These were crispy and the perfect addition to my bunless veggie burger! I wish I remembered to make the sauce, but there’s always next time, right? Trust me. You’ll want these fries again and again. A thumbs up to Tasty for the recipe!

Garlic Parmesan Baked Carrot Fries


for 2 servings

  • 2 carrots

  • 1 tablespoon oil

  • ¼ cup parmesan cheese(25 g)

  • 1 tablespoon garlic powder

  • 1 teaspoon pepper

  • ¼ cup fresh parsley, chopped (10 g)

  • ½ teaspoon salt


  • 2 tablespoons Greek yogurt

  • 1 tablespoon lemon juice

  • ½ teaspoon garlic salt

  • 1 teaspoon pepper


  1. Preheat oven to 400°F (200˚C).

  2. Slice the top and bottom off of carrots then slice them in half, slice each half into thirds lengthwise.

  3. In a large bowl, mix ingredients with carrot sticks.

  4. Spread on a baking sheet.

  5. Bake for 15-20 minutes (depending on how crispy you want them).

  6. Mix together ingredients for dipping sauce in a small bowl.

  7. Serve warm carrots with dipping sauce. Topped with Parmesan and parsley.

  8. Enjoy!

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Pumpkin Carrot Jam

Hello Lovely,

I know it's Friday and I should be celebrating but I'm so angry right now. I wrote this post days ago but when I went to add the photos, the entire post disappeared! I don't know what happened, but everything just vanished. I hate starting over. But if it must be done, so be it.

Now that, that mini rant is over, I'm happy to share another Thanksgiving recipe with you guys! I originally got the idea to do this when I saw Carrot Jam on the shelf in the food store and all I could think was, "What the hell is Carrot Jam?" I turned it around to see only three ingredients, carrots, water and sugar. I immediately thought, I can make this! Even worse, it costs over $11! Who is paying that much for something you can whip up in about 20 minutes? I originally got the recipe here but decided to add pumpkin to naturally sweeten it and add more dimensions to the flavours.

Pumpkin Carrot Jam 1.JPG


Just like with various berries, you can turn lots of vegetables into jam. Carrot is one of the most popular of the veg jams, and it’s particularly common in the Middle East. You could call this jam, pumpkin-carrot marmalade or pumpkin-carrot butter. It’s a thick consistency and smooth, but can easily be made chunky. t’s a versatile spread that’s sweet yet slightly tangy, vibrantly coloured and bursting with flavour. 


You're probably thinking, that's all well and good but how the hell am I supposed to use this thing? Relax! There are many ways to use this pumpkin carrot jam, and other vegetable jams. Try it on:

  • Pancakes & Waffles
  • Toast
  • Yogurt
  • Pies and tarts
  • Cookies 
  • Scones

This recipe will yield about 1 1/2 cups. You can always adjust for more or less. If you're wondering how long it'll keep fresh in the fridge, I wouldn't recommend keeping it longer than three days. So if you're planning on using this for Thanksgiving, make it fresh the day of. 

P.S. I think this will taste really good on Turkey so MOOOOOOOOOOVE over cranberry sauce, there's some stiff competition coming to the dinner table this Thanksgiving!

Pumpkin Carrot Jam.JPG



  • 2 carrots
  • 1 cup pumpkin boiled
  • 2 teaspoons brown sugar
  • zest of 1 lemon
  • juice of 2 lemons


  1. Peel and grate the two carrots. Set aside.
  2. Put in a saucepan with pumpkin and add enough water to just cover them. Cook until soft, drain and puree. Put the pureed carrots into a fine sieve and push out any excess water, or enjoy as it.
  3. Put the puree and the 50g (2 oz) of grated carrot into a large saucepan. Add the granulated sugar and, while stirring constantly, bring to the boil for five minutes. Skim if it gets frothy.
  4. Allow to cool and then stir in the lemon zest and juice. Pour into sterilised, lidded, jars and refrigerate.
Pumpkin Carrot Jam 2.JPG


The easiest way to sterilise the jars is to run them through the dishwasher before you start and use them hot and dry when the cycle has finished.

If you make any of my recipes, please tag it with #lifebyolivia on Instagram or other social media. I LOVE seeing your recreations of my recipes.

Carrot Cake Protein Balls

Hello Lovely,

These Carrot Cake Protein Balls are the easiest carrot cake recipe ever. It is perfect for those night when you are craving on a guilt free carrot cake. I've never made anything raw before and in the past haven't been fond of no bake recipes, but these light snacks are made within 3 minutes, they're sweet, natural, fulfilling and simply delicious.


They're perfect for light snacking and a recovery snack after a hard workout. Even my goddaughter loved these at her birthday party this past weekend. You can customise these with whatever nut butter you have on hand and throw in extra protein like nuts and dates (I don't like any of that stuff and one of my best friends who ate one is horribly allergic).

I used my Baobab protein powder, but you can use your favourite protein powder. I even added apple-banana applesauce for more moisture and natural sweetness. What you end up with is a wonderful carrot cake flavour that is super moist with a little added crunch if you add the nuts. Make it gluten free by using gluten free ingredients.


Carrot Cake Protein Balls


  • 1 cup rolled oats
  • 1/2 cup flour (I used whole wheat)
  • 1/2 cup grated carrots
  • 2 tablespoons whipped creamy peanut butter
  • 3.2 oz. apple-banana applesauce
  • 2 tablespoons protein powder
  • 1 tablespoon unsweetened cocoa powder
  • 1 tablespoon vanilla extract
  • 1 teaspoon pumpkin pie spice
  • Optional: 1/4 cup nuts of your choice and a fruit like dates, raisins or apricots


  • 1/2 cup powdered sugar
  • 1 teaspoon milk of your choice
  • t teaspoon almond extract
  • 1/2 teaspoon pumpkin pie spice


  1. In a food processor with the S blade attachment add al the ingredients.
  2. Process until it comes together and form a ball. You may have t ostop the food processor each 30-45 seonds, scrap down the side of the bowl and repeat until it form a consitent raw batter. It should not take more than 3 minutes.
  3. Using your hands shape carrot cake balls.
  4. Place each balls onto a tray covered with baking paper.
  5. Mix ingredients for topping and place in a piping bag or drizzle with a spoon. Don't make the same mistake I made by making my topping too liquidy, because it went over each ball like a glaze rather than a topping.
  6. You can enjoy the balls straight away or refrigerate them for 1 hour to harden a little.
  7. Will keep for 1 week in the fridge in an airtight container.

Pumpkin and Carrot Soup with Crispy Bacon and Rosemary

Pumpkin and Carrot Soup with Crispy Bacon and Rosemary

Pumpkin soup. Perhaps the quintessential fall/winter food. That and casseroles. But soup warms you from the inside out, like only tea does. Especially on days where the winter wind chills you to the bone. 
Not that we have experienced particularly low temperatures at my latitude so far. To the contrary, it has been a fairly mild fall/winter (sometimes even mostly summer). Truth is, you don’t need to be under the blankets to enjoy pumpkin soup. This pumpkin soup is yummy, creamy, and so velvety-smooth. There’s nothing quite like pumpkin soup to warm up wet or cold days.

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Ginger Carrot Apple Soup

Hello Lovely!

Brr! It's cold outside! I know, in the Bahamas, it's actually cold! Granted, our version of cold is like 62 degrees, but when you're used to 80-96 degree weather daily, dropping by 20 is a major culture shock! But I love it! I love bundling up on the couch in my Star Wars pyjamas and comforter with my cats. It's such a great feeling. It also felt great waking up in the morning and not having to worry about what's for lunch because I prepared lunch for three days! I made this during my soup making spree because Martha Stewart ignited a fire within me. I added the apples as an afterthought similarly to when I added the apple to the beet soup from yesterday, but this time it was just because I know apples and carrots pair well together.


Freshly grated ginger gives this sweet carrot puree a hint of heat and flavour. For some crunch, add a garnish of toasted pumpkin or sunflower seeds.

Freshly grated ginger gives this sweet carrot puree a hint of heat and flavour. For some crunch, add a garnish of toasted pumpkin or sunflower seeds.


  • 2 tbsp oil
  • 2 large onions
  • 1 tsp ginger, minced
  • 6-8 carrots, diced
  • 3 cups vegetable broth
  • 1 medium red Gala apple diced
  • 1 cup pumpkin cubed and boiled
  • salt and pepper to taste


  1. In a large saucepan, heat oil over medium-high heat.

  2. Add onions and sauté until they become translucent.

  3. Add ginger and sauté for another minute.

  4. Add carrots and vegetable broth and bring to a boil.

  5. Reduce heat to low and simmer for about 30 minutes then add apple slices.

  6. Puree soup with an immersion blender or in batches in a traditional blender.

If using a traditional blender, remember:
• Only fill your blender 1/3 full.
• Remove the centre insert in the lid of your blender to allow hot air to escape.
• Cover 3⁄4 of the hole with a kitchen towel to avoid splashes.

Store in the refrigerator for up to 4 days or in the freezer for up to 4 months.
Garnish with plain yogurt and fresh pepper.


Chicken Scaloppini with Carrot Coulis

Hey everyone!

You may have noticed I haven’t posted a recipe in a LOOOONG time! Well that’s because I haven’t cooked in a long time, and my body did not appreciate that. My acid reflux flared up so badly I had to book an appointment with a nutritionist. I’ll give you the results of that meeting after it happens. So as a way to prep myself for the massive diet change that was about to happen, I went to the food store. I’m still in disbelief that I spent $68 on groceries that were mostly vegetables! Everything was roughly $4 or less. In fact the most expensive thing I got was asparagus weighing in at $6.44. Eating healthy is expensive, but I definitely try to do my best.

And since I now have so many goodies at my disposal, I could try a new recipe I found today in a 2003 calendar that was just laying around my office. The recipe is called Turkey Scaloppini with Carrot Coulis. I substituted the turkey with chicken breasts as I got a pack for only $3.54. I even learned what coulis means thanks to this recipe (it’s a sauce made from fruits or vegetables). I didn’t it to take so little time to make! I think I was done in about 20 or 30 minutes. So this dinner is perfect for busy people who don’t want to spend all night in the kitchen! It was so good even my step dad ate it all in one gulp when he got home from dialysis! It’s definitely filling in small amounts so don’t feel like you have to eat a lot of it. This will keep you full for the rest of the night! Perfect for lunch or dinner!

Chicken Scaloppini with Carrot Coulis


1/8 cup chopped shallots

2 cups carrots

1 teaspoon margarine

2 tablespoons almond milk

Salt and pepper or any other seasoning (I used garlic and lemon pepper for everything)


Spray medium skillet with nonstick spray. Heat over medium heat. Add shallots and sauté 1 minute, add carrots and sauté 3 minutes. If you’re having green vegetables like asparagus with your dish, you may sauté them during this time. Transfer carrot mixture to blender or food processor, pour in milk and margarine, and blend until smooth. Season with salt and pepper or any other seasoning of your choice.

Pound each slice of chicken breast to ¼” thickness. Spray large skillet with nonstick spray. Heat over medium heat. Sprinkle chicken with salt and pepper or any other seasoning of your choice. Saute until browned and cooked through, about 2-5 minutes each side.

Spoon carrot coulis onto plate, then arrange chicken breast slices atop coulis with asparagus or other green vegetable on the side for a well-balanced meal!